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Saturday, May 31, 2014

Lightened Up Green Goddess Dip

The last few weeks in our house have been wonderfully hectic... Mother's Day, my sweet mama visiting, my birthday, dear friends in town, Memorial Day... and insane work. But my dear boys love me and treated me SO well for all the celebration days, and we got a wonderful bit of time at the Oregon coast with our friends who came in from out of town. It's been a glorious few weeks!

Anyway, my sweet husband got me a Cooking Light anthology for my birthday - Antoinette and I both love CL and a lot of our recipes, and inspirations start there. One of the very first recipes in the new book is for a Green Goddess Dip - I read it through and HAD to have it. Like had to eat it right away. I took most of this batch down to the beach and our group gobbled it up!

This is barely a recipe. All you do is put all of this good stuff in a food processor and blend until smooth-ish. It's not really cooking, but it is creating, especially if you tweak the flavors to suit your preferences (or what's left in your fridge, or what's growing in your herb garden.)The original recipe calls for a lot more basil and no tarragon. I love the lemony spice of tarragon, and definitely wanted some of that zip in this. The original also called for anchovy paste. I didn't have any, don't really like it, and wasn't going to buy it for one recipe. I think it overpowers with fishy flavor. It's just not for me. So out it goes.

This also called for some red pepper flakes, but we had two toddlers in our group and I wanted to make sure this would be nice for them, so I left it out and didn't miss it.The last change I made was to swap the quantities of yogurt and mayo. Why not have more of the healthier yogurt? Done.

So that's it. Just blend it up and enjoy! It definitely improves with a little resting time. And the next day it was even better than the first. We ate this with veggies and crackers and it was a great, light snack.

A few things about this recipe... I think this would be just as good without the mayo, and I'd feel a lot safer having this out at a BBQ having just used yogurt.

Also, watercress is a peppery, sturdy little green. If you want something else, baby spinach would also work, but the dip would be milder.

Authors

Marie Antoinette

Portland, OR

Sarah

Portland, OR

About Us

It didn’t take long for us to figure out our mutual love for cooking and, most importantly, eating good food. After a delightfully unexpected dessert exchange – Sarah’s raspberry shortbread bars for Antoinette’s zesty lemon cake, it quickly became a friendship made in the kitchen! Despite our love for food, we are both really busy. Neither of us could find the time to commit to our own blog, but loved the idea of having a space to share ideas and recipes. Our shared blog was born through a series of Facebook posts and texts where we posted many delicious meals from our own kitchens. Cooking and sharing our experiences is enjoyable to us and has become more and more so as time goes on.We have now each become our own version of the “No Pressure Cooker” - posting whatever we make, whether it is intense cooking or things quick and easy. We hope you enjoy our kitchen hits... and misses! So join us on our journey to making everyday needs become everyday joys. Cheers!